Take Me To Thailand LarbDecember 3, 2014
Whisk away your tastebuds to the beautiful land of Thailand with this HelloFresh larb recipe!
Ingredients for two people
|100 g||rice (optional)|
|2 tbs||vegetable oil|
|1 knob||ginger, grated|
|1||long chilli, chopped|
|2||garlic cloves, peeled & crushed|
|300 g||pork mince|
|1 tbs||fish sauce|
|1 tsp||brown sugar|
|1/2||red onion, thinly sliced|
|1 handful||coriander, finely chopped|
|1 head||cos lettuce, roughly sliced|
For the rice (if you’re having it)
Place the rice into a sieve and rinse with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t have to be crystal). Place the rice into the pot with some salt and oil (the oil stops the rice from sticking together!). Cook it for about 10-12 minutes or until soft and cooked. Drain.
For the pork larb
Meanwhile, heat the oil in a large pan over medium heat. Add the ginger, chilli, and garlic and cook for 1 minute. Add the pork mince and, using a spoon, break up the mince as finely as possible, cook for 5 minutes or until all the mince is cooked. Remove from heat and set aside to cool.
In a small bowl combine the lemon juice, fish sauce, brown sugar and red onion, and whisk until the sugar has dissolved. Pour the dressing over the pork, add the coriander and stir to combine.
Serve the larb with the lettuce leaves on the side. Or you can throw the freshly chopped lettuce into the bowl with the larb, add in the rice, and make a nice fresh larb salad!
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